Valley Kitchen: Pauline Huff's pizzelles

Friday

Nov 16, 2012 at 11:10 AMNov 16, 2012 at 11:12 AM

Meeting with the ladies of the Arkansas Valley Regional Medical Center, I learned not only of the crafts they are getting ready for the sale on Nov. 16 and 17, but also the recipe for Pauline Huff's pizzelles, a great favorite in my family. She gave me the ingredients and told me the way to mix them.
If you do not have a pizzelle iron, they are $39.95 on the Internet: I checked. They are like little waffle irons. I would probably opt for the one that makes two pizzelles at a time. Probably you would need to work out your own timing count.
Or perhaps you will do as I do, which is buy Pauline's pizzelles for $3 a dozen at the AVRMC craft sale this weekend, Nov. 17, 9 a.m. to noon.
Heat pizzelle iron according to package directions.
Ingredients:
9 eggs
2 cups sugar
1 cup cooking oil
1 cube butter
5 cups flour
2 teaspoons baking powder
3 tablespoons vanilla
Directions:
1. Beat eggs for 10 minutes.
2. Add sugar a little at a time. Pauline says it pulls the beater down too much if you add it all at one time.
3. Melt cube of butter and add it to the oil.
4. Sift together flour and baking powder.
5. Add oil mixture and flour mixture alternately to egg mixture, a little at a time. Add and mix in vanilla.
6. Let mixture stand for 20 minutes before baking. This is important, to let it thicken.
7. Pauline has a pizzelle iron that makes one large pizzelle, so she drops about a teaspoonful on each side. She closes the iron and counts to 20. This is a tricky process: open it too soon, and the pizzelle will stick on both sides.
This recipe makes “a lot.” Pauline makes four batches for the AVRMC Craft Sale.